Prep 15 mins
Cook 45 mins
From the Daily Herald. Joe Yonan is a food writer whose recipes I really like. I have not made this one yet, but am willing to bet it is good. Yonan says the freezing creates a much more satisfying texture to the tofu, and it also absorbs more of the marinade. The baked tofu can be eaten right away with veggie sides, or it can be cooled and used in salads, stir-fries or other dishes. Freezing time for the tofu is not included in the prep time.
- 396.89 g extra firm tofu
- 14.79 ml toasted sesame oil
- 14.79 ml low sodium soy sauce
- 14.79 ml rice wine or 14.79 ml sake or 14.79 ml dry sherry
- 14.79 ml rice vinegar or 14.79 ml apple cider vinegar
- 1 medium garlic clove
- 1 in piece peeled fresh ginger, grated
- 59.16 ml water
- 2.46 ml hot chili paste
- Leave the tofu in its packaging and freeze for at least 24 hours and up to 1 week. Transfer to the refrigerator and allow to defrost for one day. Once it has defrosted, remove it from the package and drain, then wrap in it paper towels, hold it over the sink and press with your hands to remove much of the liquid.
- Preheat oven to 350 deg.
- Cut the tofu into 1 inch cubes.
- Press or finely mince the garlic, mix together with all other ingredients in a 9 x 13 baking dish.
- Add the tofu cubes and gently toss to combine with the marinade.
- Bake for 45 minutes, turning the tofu three or four times, until the tofu is browned and most of the marinade is absorbed or evaporated.
- Serve immediately or cool and refrigerate for up to a week in an airtight container.
Great flavor. I ended up marinating the tofu for 24 hours (not planned, life gets crazy some times).
After I baked it I mixed in some saute peppers, green onions and cabbage. The texture is totally different from the freezing, I think I'm so used to the crunchy style, that I like it better that way but it was very interesting trying something new.
This recipe has great flavor and is so easy to prepare, but I missed having some sort of sauce leftover to compliment the crunchy exterior of the baked tofu. I ended up adding a drizzle of Bragg's Amino Acids to the tofu over brown rice. I served it alongside Liang Mu Di (Chinese Stir-Fried Corn and Edamame). Thanks for posting, Duonyte! Made & enjoyed for the 2012 Chinese/Vietnamese New Year tag game.
Yes, freezing does make the tofu different & better in my opinion. Dare I say 'meatier'? It's not so 'fluffy'. The marinade is delicious! The final product is delicious but wants to be mixed with something...not so exciting on it's own. So, after we all tried it, I added it to Hot Bean Thread Noodle #464635 where it was still delicious & happy for the company of noodles. ;) Made for Chinese/Vietnamese New Year Tag. Thanks, Duonyte!